JPH06100355B2 - Kitchen ventilation system - Google Patents

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kitchen ventilation device that effectively discharges smoke and oil vapor generated by a cooking utensil and creates a comfortable indoor air environment.

2. Description of the Related Art A conventional kitchen ventilator of this type, as shown in FIG.
A hood 2 is provided above the cooking utensil 1, and smoke or oil vapor (arrow A) generated by cooking is sucked and collected by the action of the blower 3 arranged in the hood 2, and a structure 4 such as a wall surface 4
It was designed to be discharged out of the room through the discharge port 3b penetrating through (see, for example, Japanese Utility Model Publication No. 62-24196).

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention However, in the above configuration, since the hood 2 is directly above the cooking utensil 1, it is necessary to open the cooking utensil upper space as a free space, which is an effective use of space. It caused inconvenience.

When the distance H between the cooking utensil 1 and the hood 2 increases,
Smoke and oil vapor generated by cooking diffused upward, and a considerable amount of the smoke and oil vapor overflowed into the room without being sucked into the hood 2, resulting in a decrease in collection and ventilation efficiency.

Therefore, if the air volume of the blower 3 is increased in order to improve the collection and ventilation efficiency, the cooking flue gas flow that should be originally discharged (arrow A)
In addition to that, indoor air (arrow B) around the cooking utensil is also discharged, and the flow hits the cooking worker, resulting in great discomfort for the cooking worker, and the indoor air-conditioning environment such as a decrease in room temperature. Was causing deterioration. Further, there was a problem that the blower noise increased and the working environment deteriorated.

The present invention solves such a conventional problem, and smoke or oil vapor generated by cooking is efficiently provided by a ventilator having a relatively small air volume without giving a cooking worker discomfort such as cold draft. It is intended to be discharged to.

Means for solving the problem.

In order to solve the above problems, the kitchen ventilation device of the present invention,
Install the main blower in the duct with one end of the opening on the rear upper surface of the cooking utensil and the other end open to the outside of the kitchen, facing the opening on the opposite side of the indoor opening of the duct. A discharge port that ejects the auxiliary air flow is provided, and a sensor that detects the presence or absence of a cooking worker is provided, and the height of the auxiliary air discharge port can be cooked depending on the presence or absence of the cooking worker. In addition, depending on the presence or absence of a cooking worker, the operation of the fan that supplies the auxiliary air is stopped and operated.

Operation With the above-described configuration, the present invention suppresses the upward diffusion of smoke and oil vapor generated by cooking by first ejecting the control air flow from the auxiliary air flow outlet. The main blower installed inside the duct efficiently discharges smoke and oil vapor collected from the opening inside the duct to the outside. At this time, the above-mentioned sensor detects the presence or absence of a cooking worker, and when there is a worker, lowers the height of the auxiliary air discharge port or stops the operation of the fan that sends the auxiliary air to perform the cooking work. It is possible to discharge smoke or oil vapor to the outside of the room without giving a person an uncomfortable feeling and without impairing workability.

Embodiments Embodiments of the present invention will be described below with reference to the accompanying drawings.

In FIGS. 1 and 2, reference numeral 1 is a cooking utensil having a heating unit 1a such as a burner. Reference numeral 2 is a duct having an opening 2a at one end on the rear upper surface of the cooking utensil and a discharge portion 2b communicating at the other end with the outside, and a main blower 3 is arranged near the discharge portion.
Reference numeral 4 denotes a discharge port provided on the opposite side of the opening 2a for ejecting auxiliary air, which is connected to the auxiliary air passage 6 through the auxiliary air passage 5.

In the above-mentioned configuration, first, by the action of the auxiliary blower 6,
A control air flow (arrow C) is jetted from the auxiliary air discharge port 4 toward above the opening 2a inside the duct chamber. Due to the existence of this control air flow, the flow of smoke and oil vapor generated by cooking (arrow A) is suppressed from being diffused upward, and by the operation of the main blower 3, the air is collected from the opening 2a and the inside of the duct 2 is suppressed. It is discharged through the discharge section 2b to the outside of the room. At this time, in the present embodiment, in order to detect the presence or absence of the cooking worker, a sensor such as an ultrasonic transmitter / receiver is provided. When it is located at, the height of the auxiliary air discharge port can be lowered, or the operation of the auxiliary blower 6 which is a blower source of the auxiliary air can be stopped. As a result, cooking can be performed without impairing the workability of the cook and without feeling uncomfortable.

The auxiliary air discharge port 4 is separated from the heating surface 1a as much as possible, and the control air flow is made horizontal or downward,
It is possible to improve the collection rate by ejecting the air toward the opening 2a inside the duct. Therefore, if the auxiliary air discharge port is configured to move upward, a sufficient collection efficiency can be obtained even if the air volume of the main blower is reduced.

EFFECTS OF THE INVENTION As described above, according to the kitchen ventilation device of the present invention, the auxiliary air discharge port is provided so as to face the opening inside the duct on the rear upper surface of the cooking utensil, and the control air flow is ejected toward the duct opening. Since the sensor for detecting the presence of the cooking worker is provided, the following effects can be obtained.

(1) Since the control air flow can suppress upward diffusion of smoke and oil vapor generated by cooking, efficient collection and ventilation becomes possible.

(2) For the above reason, since the air volume of the main blower can be made relatively small, it is possible to reduce the blowing noise and prevent cold draft.

(3) Since a sensor for detecting the presence or absence of a cooking worker is provided, when the cooking worker stands and works in front of the cooking utensil, the height of the outlet of the auxiliary air flow is lowered or the auxiliary air flow is assisted. By stopping the auxiliary blower for sending the airflow, it is possible to cook without causing the cooking worker to feel uncomfortable such as cold draft and without impairing workability.

[Brief description of drawings]

FIG. 1 is a perspective view of a kitchen ventilation device showing an embodiment of the present invention, FIG. 2 is a side sectional view of the device, and FIG. 3 is a side sectional view showing a conventional kitchen ventilation device. 1 ... Cooking equipment, 2 ... Duct, 3 ... Main blower, 4 ...
… Auxiliary air outlet, 6… Auxiliary blower.

Claims (2)

[Claims] 1. A main blower is installed in a duct having one end of the opening on the rear upper surface of the cooking utensil and the other end open to the outside of the kitchen and facing the indoor opening of the duct. A kitchen ventilator that has a discharge port that ejects an auxiliary air flow toward the opening and a sensor that detects the presence of a cooking worker, and the height of the auxiliary air discharge port can be adjusted depending on the presence of the cooking worker. apparatus. 2. A main blower is installed in a duct having one end of the opening on the rear upper surface of the cooking utensil and the other end open to the outside of the kitchen and facing the indoor opening of the duct. A discharge port that ejects auxiliary air flow toward the opening is provided, and a sensor that detects the presence or absence of a cooking worker is provided, and depending on the presence or absence of the cooking worker, the operation of the fan that sends the auxiliary air is stopped and started. Kitchen ventilation system.